For the Salmon (part one)
Mix all ingredients together and marinate the salmon. Set aside.
For the Cucumbers
Thinly slice the cucumbers and place in a bowl. Pour the soy sauce, sesame oil, and vinegar over; toss and leave to marinate.
For the Rice
Rinse the rice twice. Add the chicken stock and bring to a boil. Leave to cook, uncovered.
For the Gochuijang Sauce
Mix all ingredients together and set aside.
For the Carrots
Julienne the carrot. Heat the oil in a large, non-stick pan on medium heat and stir-fry the carrots for 2 minutes to soften, adding the salt. Set aside.
For the Spinach
Slice the garlic. In the same pan, add in all the spinach, garlic, and salt. Heat on medium heat, cover, and leave the spinach to wilt for about 2 minutes. Set aside.
For the Beansprouts
In the same pan, on the same medium heat, fry the beansprouts for 2 minutes, adding the soy sauce and pepper. Pour onto a plate and keep warm.
For the Salmon (part two)
Heat vegetable oil in a pan and cook the salmon fillets starting with the skin side down. After 2 minutes, flip the fillets over and cook for another 2 minutes.
Finally, flip them back onto their skin and cook for a final minute to crisp up the skin. When the salmon is cooked, remove from pan and keep warm.
For the Eggs
Wipe the pan clean, add in 1 Tbsp vegetable oil, and fry the eggs sunny side up until just set with the yolk still runny. Remove from heat.
Half-fill 4 bowls with the rice. Top with salmon, carrots, spinach, beansprouts, cucumber, kimchi, egg, and bibimbap sauce.
Top with the spring onions and serve with extra bowls of the bibimbap sauce and kimchi.